[step-item number=”1″ image_url=”” title=”” ]In a medium saucepan, whisk together the sugar, cocoa powder, and cornstarch. Put the pan over medium heat and whisk in the egg until fully incorporated (the mixture will be very thick). Gradually whisk in the milk and cook, whisking frequently, until the mixture bubbles and thickens, about 10 minutes. Cook 1 minute longer. Remove from the heat and stir in the chocolate, butter, and vanilla until the chocolate is completely melted. Meanwhile, puree the strawberries in a food processor.[/step-item]

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Stir the strawberry puree into the chocolate pudding. Cool slightly then pour into twelve 1/3-cup (3-ounce) plastic or paper drinking cups. Insert wooden craft sticks or small metal spoons, holding the sticks or spoons briefly until they stand upright as the pudding cools.

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Cover with plastic wrap, poking the wrap right through the stick or spoon, and freeze until solid, about 8 hours or up to 1 week.

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[step-item number=”4″ image_url=”” title=”” ]To unmold, hold by the stick or spoon and run warm water over the outside of the cup just until the pop comes free.[/step-item]